Cheesy Rotel Chicken Tacos

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I am always looking for ways to switch up Taco Tuesday! These Cheesy Rotel Chicken Tacos are easy to make and so good! I like topping them with some homemade Pico de Gallo and dipping them in sour cream.

Cheesy Rotel Chicken Tacos

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Ingredients

  • 1 lb chicken breast
  • Olive oil
  • 2 TBSP of butter
  • 1/2 tsp salt and pepper
  • 1/4 tsp cayenne
  • 2 tsp chili powder
  • 1 tsp each of cumin, paprika, and dried cilantro
  • White corn tortillas
  • 1 cup Queso Blanco Velveeta
  • 1 can Rotel (Mexican Style Lime & Cilantro)

Make Cheesy Rotel Chicken

Start by cutting one pound of chicken up into small cubes. Heat a large skillet over medium high heat and melt 2 tbsp of butter.

Add the chicken to the skillet and season with salt, pepper, cayenne, chili powder, cumin, paprika, and dried cilantro.

I like using this blend of seasoning for Taco seasoning, but if you prefer the packets you can use a Taco Seasoning packet instead of these seasonings.

Seasoned Chicken

Stir the chicken around the skillet to make sure it is well coated in seasoning. Cook until the chicken is fully cooked.

Next, add one can of Rotel (diced tomatoes and green chiles). I like using the Mexican Lime and Cilantro kind, but any can of Rotel would be good in this. I drained just the very top of the juice from the can.

Chicken, Cheese, Rotel

After adding the Rotel, add one cup of Queso Blanco Velveeta. Stir the chicken, Rotel, and cheese and let sit covered for just a few minutes until the cheese has melted.

Stir the cheesy chicken one more time and now it’s time to make the tacos!

Make Cheesy Rotel Chicken Tacos

Heat another large skillet over medium high heat. Add a little bit of oil in the bottom of the skillet. I usually use olive or avocado oil, but any oil should work.

Warm some corn tortillas up in the microwave so they are easier to work with.

Once the skillet is hot, add a scoop of the Cheesy Rotel Chicken to one of the tortillas. Fold the tortilla over and carefully place the taco in the hot oil. If needed you can turn the pan down to medium heat at this time.

Cheesy Rotel Chicken Tacos

Cook the tacos until they are golden brown and crispy on both sides. This makes enough to make at least 12 tacos!

Serve Rotel Chicken Tacos

Once all of the tacos are golden brown and crispy it’s time to eat! I love having these tacos with some fresh Pico de Gallo and dipping them in some sour cream.

Cheesy Rotel Chicken Tacos

These would be good with some Spanish Rice or pantry salsa with tortilla chips.

Tips and Frequently Asked Questions

  • Always cook chicken until it reaches at least 165 degrees with an internal meat thermometer.
  • I use Queso Blanco Velveeta, but the normal Velveeta would also be fine.
  • I like using white corn tortillas, but regular corn tortillas or even flour tortillas would be good.
  • I used a can of the Mexican Style Rotel with Lime and Cilantro. I drained just a little bit of the juice from the very top of the can. Any variation of Rotel would work for this recipe.
  • This recipe makes enough to make at least 12 tacos.
Cheesy Rotel Chicken Tacos

Similar Recipes

Cheesy Rotel chicken Tacos

Cheesy Rotel Chicken Tacos

These tacos are easy to make and so good!
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken Recipes, Chicken Tacos, Taco Tuesday
Servings: 4 people

Ingredients

  • 1 lb chicken breast
  • Olive oil
  • 2 TBSP of butter
  • 1/2 tsp each of salt and pepper
  • 1/4 tsp cayenne
  • 2 tsp chili powder
  • 1 tsp each of cumin, paprika, and dried cilantro
  • White corn tortillas
  • 1 cup Queso Blanco Velveeta
  • 1 can Rotel Mexican Style Lime & Cilantro

Instructions

  • Cut chicken up into small pieces. Add 2 TBSP of butter to a skillet over medium high heat. Season with salt, cayenne, chili powder, cumin, paprika, dried cilantro, and black pepper. Cook chicken until it reaches an internal temp of 165 degrees.
  • Add the rotel (I drained just the very top of the juice from the can) and the Velvetta to the skillet. Stir and let sit until the cheese melts.
  • Add a little bit of oil to another skillet. Warm up corn tortillas in the microwave. Add a scoop of the cheesy chicken to a tortilla. Fold tortilla in half and cook until both sides are golden brown and crispy.
  • Enjoy!! These are so good with sour cream and Pico de Gallo!

Notes

This recipe makes about 12 tacos. 
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

2 Comments

  1. 5 stars
    Another winner from Luke! I added a yellow bell pepper and 1/2 an onion when I was cooking the chicken the second time I made it and it gave it a nice little boost. Excellent both times!

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